Easy no-bake ice cream cookie sandwiches take minutes to make and make for delicious freezer snacks.
Nevermind the slight meltage, that just comes with the territory of ice cream photography when you’re not a pro, not even close! I still re-froze them and enjoyed my sloppy bars.
Now look at them from this OTHER angle 🤷♀️
So good. Let me know if you give these a try!
Small-batch Ice Cream Cookie Sandwiches
Quick and easy no-bake ice cream sandwiches, better than baked ones and take minutes to throw together
Servings: 9 squares
Calories: 132kcal
Equipment
- Standard loaf pan
Ingredients
- 1 cup oat flour (120 g)
- 2 tbsp almond flour (14 g) or more oat flour
- 2 tbsp maple syrup (42 g)
- 2 tbsp sugar (24 g) coconut/brown works best
- 1/2 tsp vanilla extract
- 3 tbsp (nut) milk (45 g)
- 2 tbsp chocolate chips (30 g) I used minis
- 1 cup (dairy-free) ice cream, softened 5 minutes (140 g) I used Nada Moo
Instructions
- Line a standard loaf pan with parchment.
- Mix oat flour, almond flour, sugar, maple syrup and vanilla. Add enough nut milk to form a non-sticky cookie dough. Fold in chocolate, press into pan, freeze to set, about 1 hour.
- While the ice cream softens, cut your cookie layer into two.
- In the loaf pan make a giant square sandwich with two layers and ice cream.
- Freeze to set another hour or so, slice, and enjoy (keep frozen!)
Nutrition
Serving: 1 square | Calories: 132kcal | Carbohydrates: 22g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 5mg | Sodium: 30mg | Potassium: 95mg | Fiber: 1g | Sugar: 10g | Vitamin A: 83IU | Vitamin C: 0.2mg | Calcium: 53mg | Iron: 1mg